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Molten Chocolate Cakes with Raspberries


Serves 6

  • by from Fine Cooking
    Issue 115

These cakes, which come together in a single saucepan, will please even the most serious dark-chocolate aficionados. Tawny port, with its fruit and caramel notes, bolsters the flavor of the intense bittersweet chocolate.

  • 4 oz. (1/2 cup) unsalted butter, cut into 6 pieces; more for the ramekins
  • 7 oz. bittersweet chocolate (60% to 65% cacao), chopped (about 13/4 cups)
  • 1/2 cup granulated sugar
  • 1/4 tsp. table salt
  • 3 large eggs, at room temperature
  • 3 Tbs. tawny port
  • 1/2 tsp. pure vanilla extract
  • 1 Tbs. unbleached all-purpose flour
  • Confectioners’ sugar for dusting
  • Raspberries for garnish

Position a rack in the center of the oven and heat the oven to 425°F. Generously butter six 4-oz. ramekins. Put the ramekins in a baking pan with sides that are at least 2 inches high. Bring a kettle of water to boil and keep at a simmer until needed

Heat the chocolate and butter in a heavy-duty 3-quart saucepan over low heat, stirring frequently, until completely melted, 2 to 3 minutes. Remove from the heat.

Whisk in the sugar and salt until dissolved, about 30 seconds. Whisk in the eggs until smooth, about 1 minute. Whisk in the port and vanilla until combined, 15 to 20 seconds. Sprinkle the flour over the top and whisk until incorporated, about 30 seconds

Divide the batter evenly among the ramekins, filling each about two-thirds full. Carefully pour the boiling water in the pan so that it reaches at least halfway up the sides of the ramekins. Bake until the tops are just set and dry, 14 to 16 minutes. Remove the cakes from the oven and water bath, and let cool for 2 minutes. Dust with confectioners’ sugar, top with a few raspberries, and serve warm.

nutrition information (per serving):
Calories (kcal): 430, Fat (kcal): 28, Fat Calories (g): 250, Saturated Fat (g): 17, Protein (g): 6, Monounsaturated Fat (g): 9, Carbohydrates (mg): 38, Polyunsaturated Fat (mg): 1, Sodium (g): 170, Cholesterol (g): 135, Fiber (g): 4,

Photo: Scott Phillips

Yum! Followed recipe exactly & loved the flavors. Prepared ahead of time & after cooling for 5 minutes I added a dollop of whip cream before topping with raspberries. Can't wait to taste the leftovers tomorrow!

This is amazing! Moist, light texture but deliciously rich. Serving with the raspberries is a must - the flavors together are unbelievable. A restaurant quality dessert that I will be serving at dinner parties in the future. And, it's so easy to make - prep ahead and cook right before you're ready to serve!

This recipe goes together so quickly and it feels special. I used cognac in place of the port, so mine came out a little boozy. I loved it, but it was not a universally popular feature. In future, I'd try to plan ahead and use the port. It's a very rich cake, a little goes a long way.

Fabulous. Just as easy as indicated and seriously addictive. I used bourbon instead of tawny port and it was wonderful. Also good cold, if you are too lazy to heat up leftovers. I also made it ahead and let it rest in the ramekins until time to cook.

Wow! So easy and so delicious! I had port, but decided to go with Tia Maria instead - Fab! I did infact do the batter up ahead of time put it in the ramikins and left it out while I cooked supper. So great this way! I also used strawberries ( better priced!) Definately in my favorites!

Perfect! I used everything as written including Tawny Port, except I used 70% chocolate. I only had 6oz Emile Henry ramekins so I divided the batter between 4 of those and cooked it for 20 minutes. It is sooooo rich and yummy, but don't eat this dessert standing up, it will buckle your knees! The raspberries were a great addition and are always a perfect match with dark chocolate. FYI, I cooked it in a Breville Smart Oven toaster oven.

Delicious dessert and so easy. I didn't have bourbon so I omitted it and these were perfect without. I'd love to know if you can make the batter for these ahead of time and bake them just prior to serving?

wonderful! Didn't have port, used Baileys instead, served with vanilla ice cream & raspberry sauce

This was so full of flavor. Best of all I only had to clean the one sausepan when I was done. I used round 4-oz. ramekins whiched worked fine. I used Ruby Port, from a grocery store, because it was cheaper, it worked great. This was so fast to make, it took longer to all the ingredients on the counter than to make it. This is perfect for company, I highly recommend trying this dessert.

Wonderful and super easy. I used 8 oz of chocolate rather than 7 oz. Other than that I followed the recipe exactly as written. It is VERY rich. I recommend serving with whipped cream.

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